Creamy Tomato Soup Recipe
Creamy, homemade tomato soup, seasoned crouton, basil aioli, parsley
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Ingredients
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Soup Ingredients
Crouton Ingredients
Basil Aioli Ingredients
Garnish Ingredients
Method
Soup Directions
- 1
- 2
Add Tomatoes and Broth
Pour in the canned whole tomatoes (with their juice) and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Season with salt, black pepper, and dried oregano. Simmer for 20 minutes.
- 3
Blend the Soup
Using an immersion blender, puree the soup until smooth. Alternatively, you can blend in batches using a countertop blender. Return the soup to the pot.
- 4
Add Cream and Basil
Stir in the heavy cream and chopped fresh basil. Heat through for another 5 minutes. Adjust seasoning with more salt and pepper if needed.
Crouton Directions
- 5
- 6
Bake the Croutons
Spread the bread cubes on a baking sheet in a single layer. Bake for 10-12 minutes or until golden and crispy, tossing halfway through.
Basil Aioli Directions
- 7
Make the Aioli
In a bowl, whisk together the mayonnaise, chopped fresh basil, minced garlic, lemon juice, and salt until smooth. Adjust flavor to taste.
Garnish Directions
- 8
Garnish the Soup
Ladle the creamy tomato soup into bowls. Drizzle with basil aioli, sprinkle with chopped fresh parsley, and top with homemade croutons.
